A mono-diet of kitchari, for several days can be a wonderful way to hit the "reset" button on your digestion.
It Is Considered A Complete Protein And Is A Safer Alternative Than Most Monofasts.
Adjustments and omissions of various spices will make it dosha specific.
The basic components are the rice and mung beans.... It's not advisable to add additional protein sources, as multiple proteins create a greater challenge on the digestive system, and Kitchari is designed for ease of digestibility. This is also why white basmati is recommended, as opposed to brown. While we often think of brown as preferable to white rice, brown is more difficult to digest. We've all heard the phrase "you are what you eat" but, Ayurvedic principles actually indicate that this is but a partial truth. Ultimately, we are what we DIGEST. No matter how good for us a thing seems to be, on paper, the truth is that anything which goes undigested gives rise to ama (toxins). The more challenged digestion is, the more thoughtful one should be about adding extra layers of vegetable to this dish. Personally, I like to add carrots and parsnips.
Hing is a very intense powdered spice which aids in digestibility, and a little goes a very very long way. Ayurvedic recipes often call for a "pinch" of Hing. Many times this is omitted, due to it's not being readily available (may be able to find it at an Indian store... or can order online).
If you opt for whole mung (moong) beans, rather than split, be sure to soak them overnight.
Do be sure to rinse your rice until the water runs clear.
Adding Turmeric very close to the end of cooking will help preserve the vital constituents of this medicinal spice.
A squeeze of fresh lime makes an amazing condiment for kitchari!
Here is a list of foods and spices by dosha. https://www.ayurveda.com/pdf/food-guidelines.pdf and food combining information https://www.ayurveda.com/pdf/food_combining.pdf You can certainly start with the base ingredients of mung beans and rice and invent your own dosha specific variety!